El Madroño

El Madroño AAA is a blend of coffee grown by ten producers in the misty mountains of Nicaragua. The name comes from the "Madroño" tree, native to Nicaragua. This tree blooms from November to February—right in the peak coffee harvest season—with fragrant white flowers that resemble coffee blossoms. These flowers are also used in a unique Catholic festival held in Nicaragua every December.

Since humidity can easily degrade coffee quality in Nicaragua, extra care is taken during the drying process. The coffee is first sun-dried on African beds covered with shade nets. Then, it’s moved to a three-tiered African bed system, where it dries slowly over 14 to 15 days. The process involves shifting the coffee through different levels: about five days on the first tier, another five on the second, and the final one to two days on the third. The beans are dried to a moisture content of 10–11% and a water activity level of 0.5–0.6.

This Nicaraguan coffee offers a comforting, chocolate-like richness balanced with fresh, fruity acidity. For the best experience, we recommend using a coarse grind and brewing with the 4:6 method at 88°C (190°F). You'll notice red fruit notes like red apple and cherry, with a smooth transition to gentle chocolate and hazelnut sweetness as the coffee cools.